Bite-Size Fruitcakes Recipe
Bite-Size Fruitcakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five. -Alma Stearns, Lansing, Michigan
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 packages (8 ounces each) chopped dates
  • 1 pound Brazil nuts, coarsely chopped
  • 1 pound pecans, coarsely chopped
  • 3/4 pound chopped candied pineapple
  • 3/4 pound candied cherries, halved
  • 1 cup raisins
  • GLAZE:
  • 1 egg, lightly beaten
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • Additional candied cherries, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.
Originally published as Bite-Size Fruitcakes in Country Woman November/December 1997, p33

Nutritional Facts

2 each: 210 calories, 13g fat (3g saturated fat), 22mg cholesterol, 53mg sodium, 22g carbohydrate (16g sugars, 2g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 packages (8 ounces each) chopped dates
  • 1 pound Brazil nuts, coarsely chopped
  • 1 pound pecans, coarsely chopped
  • 3/4 pound chopped candied pineapple
  • 3/4 pound candied cherries, halved
  • 1 cup raisins
  • GLAZE:
  • 1 egg, lightly beaten
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • Additional candied cherries, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
  2. Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
  3. For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.
Originally published as Bite-Size Fruitcakes in Country Woman November/December 1997, p33

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